Method

Heat the olive oil and butter in a large pan and cook the onion and carrots for 5 minutes until soft.

Add the garlic and herbs and cook over a low heat for 1 minute. Pour in the stock and add the beans. Bring to the boil, then simmer gently for 15 minutes. Add the tomatoes and ham, and cook for 5 minutes more.

Scatter on the parsley, if using, and season with black pepper. Serve with bread.